Minimal Monday: Lemony Fettuccine Alfredo

Here’s one of those transcendent dishes that lets you reconnect with your primitive foodie instincts. Sit down with a bowl of this and you’ll enter your own private ‘zone’ of buttery, creamy, cheesy bliss. It’s the kind of insanely easy recipe that will be as good as anything you can get in the finest restaurant… as long as you use quality ingredients (and follow my directions, lol.) I added my mark with a big old lemony kick…it cuts the richness and brightens the whole dish up. Lemony Fettuccine Alfredo definitely falls on the decadent side, so it’s not for every day, but let’s just say that any day you do decide to whip this up will be a very memorable day indeed.

Definitely buy the good cheese for this dish. Since the ingredient list is so brief, every one counts. I recently economized on Parmesan cheese and regretted it. I ruined a couple of dinners before I finally had to toss it out. Cheap Parmesan cheese tastes like old socks, while true Parmigiano-Reggiano, which can only be made in Italy, has a nutty, buttery rich flavor and makes everything it touches better. It is expensive, but in a vegetarian dish like this where it is the main player, it’s worth it.

If you want to cut calories by using half and half, you can do that, but you will have to forgo the lemon juice, as it will curdle (the lower the fat in a dairy product, the more likely it is to curdle when you add lemon.) I suggest using lots of lemon zest to achieve a hint of citrus if you go the lower fat route.

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

Plan to eat this up as soon as you make it, The sauce doesn’t wait around well, and any leftovers will be very difficult to reheat without the sauce separating. That’s usually not a problem because once the loaded fork hits your mouth it will be darn near impossible to stop it until it’s all a pleasant memory.

its funny that you posted this bc when left by myself to eat anything at night I would chose a simple pasta with cheese, lemon and a touch of evoo ! Oh and of course hint of sea salt and dash of cracked black pepper

Absolutely. The real deal cheese is the way to go. I don’t eat this type of pasta often, but when I do… it’s just so creamy and dreamy. Adding the lemon is such a great idea, that I know I’m going to try it your way.

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I'm so glad you found your way to TVFGI! Make yourself comfortable and let's explore some vivid flavors, colorful ingredients, and simple ways to bring back the joy of discovery into our kitchens. Every day around here is lots of fun, a bit unpredictable, and guaranteed delicious! ---Sue